What's for Dinner Mom? Dare I say Chicken?

This is typical of what I hear when roll home from work at night:

"What's for dinner tonight Mom?"

"Chicken."

"Oh."  Long pause. "Well I probably won't be home for dinner anyway."

"I didn't think so sweetheart."

Since at my house we eat chicken four to five times per week, I am always on the prowl for new chicken recipes that I think everyone will like. It has become a challenge and sometimes I feel like throwing in the towel and ordering pizza. I remember when I was little there was a restaurant that delivered chicken just like pizza. Their tagline was "Don't cook tonight. Order Chicken Delight!"

That was many moons ago, and the chicken was horrible, but the idea is nice! But ordering anything to be delivered for dinner is asking for serious caloric troubles...I mean, how can you have an ooey-gooey pizza in front of you and not eat enough to sabotage a week's worth of eating clean?

So, on a recent quest for new and tasty culinary treats,  I found a recipe for Chicken Marengo and thought it sounded yummy. I admit, the name intrigued me. Afterall, Marengo sounds exotic and I love exotic recipes...So I made it last weekend and wow...was it ever good!

It takes a while to cook, so it's not a keeper for worknights. But on a Saturday night it is the perfect dinner, even for those who are bored with chicken!

Chicken Marengo


Serves: 8

Ingredients:


• 8 chicken breasts, boneless, skinless

• 1 thinly sliced medium onion

• 1/2 cup dry white wine

• 2 crushed cloves garlic

• 1/2 teaspoon ground thyme

• 1 bay leaf

• 3 springs parsley

• 1 cup 98% fat-free chicken broth

• 2 cups diced Italian style tomatoes

• 18 pearl onions

• 1 pound sliced mushrooms

• Juice of 1 large lemon

• 1 cup sliced pitted black olives

• 1 jigger cognac

• Chopped parsley for garnish

Directions:
Spray nonstick Dutch oven with cooking oil spray. Sauté sliced onion until very lightly brown then remove. Brown chicken breasts on both sides. Add wine, garlic, thyme, bay leaf, parsley, chicken broth and tomatoes. Cover and simmer for about 1 hour, until tender. Remove meat and strain sauce, then reduce for 5 minutes. Sauté pearl onions and mushrooms in juice of lemon.

Arrange chicken, onions, mushrooms and sliced olives in casserole dish. Sprinkle with cognac. Heat in 350°. Serve on cooked brown rice or couscous and garnish with chopped parsley. Toss a spinach and romaine salad with some balsamic vinagrette and lemon juice and you have a sumptous meal!

Nutritional Facts
Per Serving:
264 Calories
4g Fat
31g Protein
21g Carbohydrate
5mg Dietary Fiber
68mg Cholesterol
1001mg Sodium
100mg Calcium